Absolution

Belgian Golden Strong Ale : All Grain : 5.5 gal

SchaubleAZ

Aimed to brew a Belgian Golden Strong similar to Damnation from Russian River Brewery. The beer is fantastic, but closer to a Duvel than Damnation. Keg disappeared when beer geek friends came over for the NFL playoffs.

January 19, 2013 at 11:55pm

0.0/5.00 ratings

Ingredients (All Grain, 5.5 gal)

14 lbsBelgian Pils

Belgian Pils

Pilsner style malted barley grain.

.25 lbsBelgian Aromatic

Belgian Aromatic

Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

.75 lbsBelgian Munich

Belgian Munich

Used to increase malt aroma and body with slightly more color.

1 lbsCandi Sugar Clear

Candi Sugar Clear

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

2 ozStyrian Goldings - 3.8 AA% pellets; boiled 60 min

Styrian Goldings

Mild, pleasant.

0.5 ozSaaz - 4.9 AA% pellets; boiled 15 min

Saaz

Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

0.5 ozSaaz - 4.9 AA% pellets; boiled 1 min

Saaz

Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

1 tbsp5.2 pH Stabilizer - (omitted from calculations)

5.2 pH Stabilizer

Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

1 tspIrish Moss - (omitted from calculations)

Irish Moss

A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

White Labs WLP530 Abbey Ale

White Labs WLP530 Abbey Ale

Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

Vinnie Cilurzo, Brewer and Owner, Russian River Brewing emailed this advice.
"Basically, it is all Pilsner and 2-Row malt with about 7% sugar. The hops are Styrian Golding and Sterling with three different additions. The OG is about 1.062 and it finishes at 7.25 - 7.5 percent ABV. We ferment with Abbey Ale Yeast from White Labs starting at 66F and letting it free rise to 72F towards the end of fermentation. The final gravity is about 1.006."

Fermentables

Belgian Pils

Belgian Aromatic

Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

.25 lbs

Belgian Munich

Belgian Munich

Used to increase malt aroma and body with slightly more color.

.75 lbs

Candi Sugar Clear

Candi Sugar Clear

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

1 lbs

Hops

Total:3.0 oz

Kettle Gravity:1.060

Quantity

Boiled

Proportion

Bitterness

Utilization

Styrian Goldings(3.8%)

Styrian Goldings

Mild, pleasant.

2 oz

60 min

Saaz(4.9%)

Saaz

Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

0.5 oz

15 min

Saaz(4.9%)

Saaz

Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.